Preheat your oven to 180°C (350°F).

In a large pot, bring salted water to a boil and cook the rigatoni for about 10-12 minutes until al dente, drain, and set aside.

In a non-stick pan, sauté the streaky bacon until crispy and golden, about 5-7 minutes. Remove and leave the fat in the pan.

Season the chicken thighs with kosher salt and black pepper, then sear them in the bacon fat for 6-8 minutes on each side until golden brown. Transfer to a plate.

Lower the heat and add chopped onions and minced garlic to the pan; sauté for 4-5 minutes until onions are translucent.

Deglaze the pan with Chardonnay, letting it simmer for 2 minutes. Stir in the tomato paste and cook for another minute.

Add the tomato passata, water, and seared chicken thighs. Simmer for about 5 minutes.

Toss in baby spinach and fresh tomatoes, stirring until the spinach wilts. Fold in the cooked rigatoni and crispy bacon.

Transfer the mixture into a greased baking dish and top with mozzarella and Parmesan cheese.

Bake in the preheated oven for 25 minutes until the cheese is bubbling and golden brown.

Let the Chicken Pasta Bake rest for 5 minutes before serving.